This homemade apple cider recipe is easy to make in the Crock-Pot, Instant Pot or on the stovetop, and always tastes so fresh and delicious.
A Mug of Pure Fall Comfort
If you’ve never made apple cider from scratch before, get ready — it’s so much easier (and more delicious) than you might think. ♡
This simple recipe transforms a batch of fresh apples into a the most delicious hot cider that tastes like pure fall in a mug. It’s easy to make in your Instant Pot, Crock-Pot, or on the stovetop — whatever you prefer. No matter which method you choose, it all comes together with the same cozy blend of apples, oranges, cinnamon, and cloves, and makes your home smell absolutely heavenly while it cooks.
Serve it warm for a classic fall treat, chill it for a refreshing twist, or spike it with a splash of bourbon or rum for an extra festive version. However you make it, this homemade apple cider is one of those simple traditions that never fails to makes apple season feel a little more special.
Apple Cider Tips
Here are a few tips to ensure that your apple cider turns out perfectly each time:
- Use a mix of apples: Combining sweet and tart varieties (such as Honeycrisp, Fuji, and Granny Smith) gives the cider a more complex flavor than using just one type.
- Don’t overfill your pot: Leave a few inches of space at the top — fruit expands slightly as it cooks, especially in the Instant Pot.
- Adjust sweetness gradually: Start with ½ cup of sweetener, then taste after straining and add more if needed. (Store-bought ciders are typically quite sweet!) White sugar gives a clean, classic flavor; brown sugar adds warmth; maple syrup adds lovely depth and subtle smokiness.
- Watch the bitterness: Orange peels add brightness but can turn slightly bitter if cooked too long, so I recommend peeling them first for a smoother flavor.
- Mash thoroughly: The more you mash the fruit after simmering, the stronger the flavor your cider will have.
- Strain well: Use a fine-mesh sieve or cheesecloth and press firmly to extract every last drop of flavor. For even clearer cider, you can strain it twice — once through a mesh sieve, then again through cheesecloth for a crystal-clear finish.
- For a festive touch: Add star anise, whole cranberries, or fresh rosemary sprigs for a pretty presentation when serving to guests.
Apple Cider Variations
There are all sorts of ways that you can mix things up with this apple cider recipe. For example, feel free to:
- Add vanilla: Stir in 1 teaspoon pure vanilla extract after straining for a smooth, mellow finish.
- Add ginger: Include a few slices of fresh ginger (or ½ teaspoon ground) for a zesty, warming kick.
- Add cranberries: Toss in 1 cup of fresh or frozen cranberries before cooking for a tart, jewel-toned twist.
- Add lemon: Add a squeeze of fresh lemon juice just before serving for a pop of brightness.
- Add more spices: Experiment with a pinch of cardamom, nutmeg, or allspice for extra warmth and complexity. Or you can also steep a chai tea bag (regular or decaf) in the mix for some chai warming spices.
- Add sparkle: Mix chilled cider with sparkling water, club soda, or prosecco for a fizzy variation.
- Add alcohol: Spike your cider with a splash of bourbon, rum, brandy, or whiskey just before serving.
FAQ
Absolutely! Homemade apple cider actually tastes even better the next day once the flavors have had a chance to meld. Just store it in an airtight container in the refrigerator for up to 5 days.
Yes! Let the cider cool completely, then transfer to freezer-safe containers or bags (leave a bit of room for expansion). Freeze for up to 3 months, then thaw in the fridge and reheat when ready to serve.
I recommend peeling them! The peel can add a touch of bitterness as it simmers, so removing it helps keep the cider’s flavor smooth and naturally sweet. You’ll still get plenty of bright citrus notes from the fruit itself.
You can use it to make apple cider syrup, simmer it down for a glaze on pork or ham, or use it in baked goods like cakes or muffins for extra flavor.
Sure! Here are both variations:
Instant Pot: Add the apples, oranges, cinnamon sticks, cloves, and any optional spices to the Instant Pot, then pour in enough water to cover the fruit by about an inch and add a pinch of salt. Cook on High Pressure for 15 minutes, let the pressure naturally release for 15 minutes, then vent any remaining steam. Mash the softened fruit well, let it sit on Warm for 20–30 minutes to deepen the flavor. Then strain and proceed with the recipe below as directed.
Crock-Pot: Add apples, oranges, cinnamon sticks, cloves, and any optional spices to a large slow cooker, then cover with water by 1–2 inches and add a pinch of salt. Cook on Low for 6–8 hours or High for 3–4 hours until the fruit is very soft, then mash well and cook for 1 more hour to build flavor. Then strain and proceed with the recipe below as directed.
Homemade Apple Cider
Ingredients
- 10 –12 medium apples, a mix of sweet and tart (e.g., Honeycrisp, Fuji, Granny Smith), quartered
- 2 oranges, quartered and peeled*
- 4 cinnamon sticks
- 1 tablespoon whole cloves
- optional flavor boosters: 1 teaspoon whole allspice, grated fresh nutmeg, and/or 1–2 inches fresh ginger (sliced)
- 14 –16 cups water (just enough to cover fruit by about an inch)
- 1/2 to 3/4 cup sweetener (white sugar for clean flavor, brown sugar or maple syrup for warmth and depth)
- pinch of salt
Instructions
- Combine ingredients. Add apples, oranges, cinnamon, cloves, and any optional spices to a large stockpot. Pour in enough water to just cover the fruit by 1–2 inches. Add a pinch of salt.
- Simmer gently. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for about 2 hours, until the apples are very soft and fragrant.
- Mash for flavor. Use a potato masher or sturdy spoon to crush the softened apples and oranges against the pot’s sides. This releases extra juice and aromatic oils. Cover and simmer for 30–60 minutes more for a deeper, richer flavor.
- Strain well. Carefully ladle the mixture through a fine-mesh strainer into a clean pot or large heatproof bowl. Press firmly on the mixture to extract all of the liquid, then discard pulp and spices afterward.
- Sweeten and balance. Stir in sweetener of choice while the cider is still warm, starting with ½ cup and adding more to taste. (I recommend 3/4 cup if you’d like cider sweetened to a store-bought level.) A tiny splash of lemon juice or apple cider vinegar can also brighten the flavor if needed.
- Serve or store. Enjoy hot with fresh orange slices and cinnamon sticks for garnish, or let cool and refrigerate up to 5 days. Freeze up to 3 months.
Notes
Did you make this?Let me know how it turned out in the comments below!
What is the best way to store the leftovers of the cider? And for how long in the fridge or freezer?
Thank you very much! I tried it with my home grown apples and it tastes amazingly!
Robert, WA
I enjoyed this but there was wayyy too much spice in it. I would suggest cutting the cloves and all spice by at least half. The spices are extremely overpowering and takes away from any apple flavor you would get.
I used the 6 qt instapot method and really appreciated instructions for using it. The only other thing I wish was included was how long to simmer for after mashing the fruits. It said to “simmer for a little longer” but didn’t indicate for how long.
I was only able to fit 9 apples, but I’d try this again with the spice adjustment and would add another orange as well.
Over abundance of apples, just love this recipe. Thank you!
Yummy ! I NEVER make comments but felt the need to here. Thanks for sharing
I found it really strange so much so that had to reread several times and what got me was the spices and to serve it warm. Took me a while before I googled “American” cider. the cider I know is cold and alcaholic and has a different taste all together lol u may want to say hot drink at start.
Cassandra, that’s on you lol. Usually when people look up apple cider recipes they mean this fall drink. You should look up hard apple cider, or hard cider, if you’re looking for that. This can also be alcoholic*, as well as what you’re looking for can also be served warm/hot.
I’m a big fan of organic apple cyder than regular vinegar and the best part of apple cider is I use it as a toner for my skin every 2nd day. I didn’t know that I can make it at home. I’m definitely gonna try this on the weekend as I’m running out of my regular cider. Thanks for sharing the recipe.
-Ray
This is an excellent recipe! I used the same recipe, but I used my juicer to juice the apples instead of heating and simmering them on the stove. I highly recommend using a juicer if you have one, it makes this recipe quick and easy!
Can you tell me if you added any water, or did you just use the juiced apples. I have lots of apple juice and was wanting to just use the apple juice. How much do you think I should use instead of water and full apples, which I have cored to get rid of the poisonous seeds. Yeah I know it takes a cup of ground up seeds to actually kill a person, I am just very careful.
If anyone else knows how much apple juice to use, chime here and let me know!
Also would I still need to add water, or not??? Please help!!!
Aw Ali, you are so kind to show us many ways of making this amazing homemade apple cider. I made it by the stovetop last Saturday and it went brilliant! I did enjoy it for the whole weekend xD Thanks so much for sharing this recipe! ?
What did you do with all those mash apples? Looks too good to throw away?
Delicious! Made this last night/this morning and it’s wonderful. 4 Granny Smiths, 4 Goldens Delicious, 2 Galas (all apples around a decent medium/large size), 1 large navel orange (zested and peeled, omitted the peel), 4 cinnamon sticks, a dash of all spice and a dash of nutmeg, and enough water to reach about an inch below the top of my slow cooker. Left it for 9hrs on low. Smashed it up and left it on warm for another 2hrs while I had breakfast etc. Strained out the big stuff and then strained again through a fine mesh strainer. Wanted even more juice so I put the chunks back into the colander in bowl and put a heavy pot on top to really squeeze out some more since I didn’t have a cheesecloth. The result is a beautiful dark amber colored cider that we plan on adding some spiced rum to for a party. It’s sweet enough that I didn’t add any sweetners. Delicious but definitely a labor of love.